Name: Creamy Vegan White Bean Soup
Total time: PT3900.0S
Yield: 4
Ingredients: 1 bulb Garlic; 2 tablespoon Olive Oil; 1 White Onion; 2 stalk Celery; 30 ounce Canned White Beans; 2 cup Vegetable Broth; 1 cup Milk; 1/4 teaspoon Freshly Ground Black Pepper; 3 cup Fresh Spinach; to taste Parmesan Cheese; to taste Fresh Rosemary

This Creamy Vegan White Bean Soup comes together with little effort and is a deliciously warming soup you’ll be making all winter long!

Low-Fat

Oven

Beginner

Creamy Vegan White Bean Soup

calories

total_fat

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Garlic

bulb

Olive Oil

tablespoon

White Onion

Celery

stalk

Canned White Beans

ounce

Vegetable Broth

Milk

Freshly Ground Black Pepper

teaspoon

Fresh Spinach

Parmesan Cheese

to taste

Fresh Rosemary

Stick Blender

Stove

Chop the top portion off the {@1:} to expose a bit of the cloves, leaving the paper intact. Set bulb on a sheet of aluminum foil and drizzle {@0:} onto it, letting the oil sink into the cloves. Wrap the bulb up in foil and bake for 30 minutes at 400 degrees F (200 degrees C), or until cloves are soft and lightly browned.

Chop the top portion off the Garlic (1 bulb) to expose a bit of the cloves, leaving the paper intact. Set bulb on a sheet of aluminum foil and drizzle Olive Oil (1 tablespoon) onto it, letting the oil sink into the cloves. Wrap the bulb up in foil and bake for 30 minutes at 400 degrees F (200 degrees C), or until cloves are soft and lightly browned.

In a large pot, heat {@1:} over medium heat, then add {@0:} and {@2:}. Cook until celery is bright green and onion is soft, about 5 minutes.

In a large pot, heat Olive Oil (1 tablespoon) over medium heat, then add White Onion (1 N/A) [Chopped] and Celery (2 stalk) [Chopped]. Cook until celery is bright green and onion is soft, about 5 minutes.

In a large pot, heat Olive Oil (1 tablespoon) over medium heat, then add White Onion (1) and Celery (2 stalk). Cook until celery is bright green and onion is soft, about 5 minutes.

Add {@2:}, {@1:}, {@3:}, {@0:}, and 1 tablespoon of the roasted garlic cloves. Cook over medium heat for 15 minutes.

Add Canned White Beans (30 ounce) [Drained], Vegetable Broth (2 cup), Milk (1 cup), Freshly Ground Black Pepper (1/4 teaspoon), and 1 tablespoon of the roasted garlic cloves. Cook over medium heat for 15 minutes.

Add Canned White Beans (30 ounce), Vegetable Broth (2 cup), Milk (1 cup), Freshly Ground Black Pepper (1/4 teaspoon), and 1 tablespoon of the roasted garlic cloves. Cook over medium heat for 15 minutes.

Use a slotted spoon to remove and reserve 2 cups of the veggies. Working in batches, or with an immersion blender, blend the remaining soup until creamy. Add the 2 cups of veggies back into the soup.

Add {@0:} and cook a few minutes until wilted.

Add Fresh Spinach (3 cup) [Roughly Chopped] and cook a few minutes until wilted.

Add Fresh Spinach (3 cup) and cook a few minutes until wilted.

Serve warm. Top with {@0:} and {@1:}, if desired. Enjoy!

Serve warm. Top with Parmesan Cheese ( to taste) [Freshly Grated] and Fresh Rosemary ( to taste), if desired. Enjoy!

Serve warm. Top with Parmesan Cheese (to taste) and Fresh Rosemary (to taste), if desired. Enjoy!

Creamy Vegan White Bean Soup

4.5

1HR 5MINS

$1.66

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions